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Indian-spiced Skillet Cornbread

Indian-spiced Skillet Cornbread

This savory skillet cornbread is seasoned with cumin, turmeric, ginger, jalapeño, and fresh cilantro for a warm indian-inspired flavor. Yogurt keeps the crumb tender while a preheated cast-iron skillet gives the edges a crisp, golden crust.

Prep: 15 min · Cook: 25 min · Total: 40 min · Serves: 8

Ingredients

  • 1 cup corn kernels (fresh or thawed if frozen)
  • 1 cup plain whole-milk yogurt
  • 1 tbsp fresh ginger (finely grated)
  • 1.5 cups fine yellow cornmeal
  • 0.25 tsp kashmiri chili powder
  • 1 cup all-purpose flour
  • 4 tbsp ghee (melted)
  • 0.75 cup whole milk
  • 1 tsp kosher salt
  • 0.5 cup fresh cilantro (chopped)
  • 1 tbsp baking powder
  • 1 count jalapeño (seeded and finely chopped)
  • 0.5 tsp ground turmeric
  • 2 tbsp granulated sugar
  • 1 tsp cumin seeds (lightly crushed)
  • 2 count large eggs (room temperature)

Instructions

  1. Place a 10-inch cast-iron skillet on the center rack of the oven, then preheat the oven to 425°F (220°C) for 15 minutes so the pan becomes thoroughly hot and ready to make a crisp crust.
  2. While the oven heats, whisk the fine yellow cornmeal, all-purpose flour, baking powder, kosher salt, granulated sugar, lightly crushed cumin seeds, ground turmeric, and Kashmiri chili powder in a large mixing bowl for about 30 seconds, until the spices are evenly distributed and no yellow streaks of turmeric remain.
  3. In a medium mixing bowl, whisk the plain whole-milk yogurt, whole milk, large eggs, and 3 tbsp of the melted ghee for 45-60 seconds, until the eggs are fully broken up and the mixture looks smooth and pourable.
  4. Add the corn kernels, chopped jalapeño, chopped fresh cilantro, and grated fresh ginger to the wet mixture, then stir with a silicone spatula for about 20 seconds until the vegetables are evenly coated.
  5. Pour the wet mixture into the dry ingredients and fold gently with the silicone spatula for 30-45 seconds, stopping as soon as no dry pockets of flour remain; the batter should look thick, slightly lumpy, and spoonable rather than perfectly smooth.
  6. Using thick oven mitts, carefully remove the hot 10-inch skillet from the oven and set it on a heatproof surface, then brush the bottom and sides with the remaining 1 tbsp melted ghee; the ghee should shimmer immediately when it hits the pan.
  7. Scrape the batter into the hot greased skillet, spread it evenly to the edges with the spatula, and return the skillet to the center oven rack within 1 minute so the pan stays hot.
  8. Bake the cornbread at 425°F (220°C) for 20-25 minutes, until the top is deep golden in spots, the edges pull slightly from the skillet, and a toothpick inserted in the center comes out clean or with only a few moist crumbs.
  9. Check doneness by inserting an instant-read thermometer into the center of the cornbread; it should read at least 200°F (93°C), which indicates the crumb is fully set and not wet in the middle.
  10. Transfer the skillet to a wire rack and let the cornbread rest in the pan for 10 minutes, allowing carryover heat to finish setting the crumb and making it easier to slice cleanly.
  11. Run a thin offset spatula or butter knife around the edge of the 10-inch skillet, then cut the cornbread into 8 wedges while warm; the slices should hold together with crisp edges and a tender, lightly spiced interior.
  12. Serve the warm wedges directly from the skillet or lift them onto a serving plate, pairing them with dal, curries, chutney, or a simple bowl of yogurt.

Nutrition (per serving)

  • Calories: 298
  • Protein: 9 g
  • Fat: 10 g
  • Carbohydrates: 45 g
  • Fiber: 3 g
  • Sugar: 7 g
  • Sodium: 533 mg

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